Chocolate Espresso Cake
1/4 cup canola oil
1/2 cup sugar
1 tbsp molasses
1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
1/2 tsp vanilla
1 small zucchini, grated (about 1/2 cup)
1 tbsp + 1 tsp instant coffee
1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
2 half pint mason jars or similar sized baking dish
In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.
In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.
Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.
Enjoy with a fresh cup of coffee.